Buckwheat flour is a dark, gluten-free flour with a crumbly, crispy texture perfect for both sweet and savoury dishes. It contains a high amount of fibres. In Italy it is widely used, especially in the North. In fact, it is also used in the preparation of polenta taragna, a dark polenta to which buckwheat flour is added.
Springform Pan 26 cm diameter, Preparation 20 mins, Baking 45 to 50 mins
- 200 g buckwheat flour
- 50 g rice flour
- 100 g plain flour
- 2 teaspoons baking powder
- 200 g brown sugar
- 150 g softened unsalted butter or sunflower oil
- a pinch of salt
- 2 free-range eggs
- 100 ml milk
- 250 g fresh or frozen berries
- Icing sugar for decoration
Thaw the berries if using frozen ones. Set aside in a bowl.
Preheat the oven to 180 C / Gas 4 / F 350.
Separate the yolks from the whites in two separate bowls.
Work the softened butter with the sugar and mix until smooth. Add the egg yolks and mix well.
Gently add the sifted flour, sifted baking powder and milk.
Whip the egg whites stiff with a pinch of salt and add them to the mixture a little at a time from the bottom upwards.
Pour the mixture into a round buttered and lightly floured springform pan, add the berries keeping some aside for garnish or to create the sauce to serve with the cake.
Bake in the oven for 45 minutes. Check if the cake is cooked by inserting a toothpick into the centre of the cake, which must come out dry. Remove the cake from the oven and let it cool in the mould, then remove it.
In a blender add the berries together with half a glass of milk and a pinch of sugar, blend them.
Serve the cake in slices with icing sugar and the berry sauce.